Tuesday, May 1, 2012

Perfect Hash Browns

There is an art to making the perfect hash browns AND they must be crispy, fat free is just not an option. Served smothered in homemade green chile sauce and with my special recipe scrambled tofu, you've got all the protein and nutrient bases covered.  

serves 2-3
2 medium whole Russet or Yukon Gold Potatoes
1 green onion minced
3T Olive oil, Safflower oil, or Coconut oil
sea salt and fresh cracked pepper

Steam potatoes for 10-15 minutes. Potatoes should not be overcooked, they should be slightly undercooked so that they can be grated with a cheesegrater without falling apart.
Heat a skillet over medium heat, add oil of choice to heat up as well. The best skillet is an Iron skillet. An iron skillet makes the crispiest potatoes- nothing compares.Teflon is just gross and toxic, and thin saute pans don't crisp the potatoes as well.
Grate potatoes with a cheese grater.
Add potatoes to heated oiled skillet in a thin layer. Top with green onions and add sea salt and pepper to taste. Cook until bottom of potatoes is crispy- about 5 minutes. Flip once and crisp the other side and cook until this side is crispy.
The trick with perfect hash browns is to let each side get fully cooked and crispy. Don't stir them or bother them at any time. Let them sit and do their crispy magic. They should only need to be flipped once.

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